Vegan Lettuce Wraps
Ingredients
- 4 oz. mushrooms diced
- 8 oz. can of water chestnuts diced
- 2 Tbsp minced ginger
- 4 cloves garlic minced
- Sliced green onions optional
- Iceberg lettuce leaves
Vegan Meat
- 150 g dried soy or pea protein crumbles or 1 lb of vegan "meat" I have more info in the blog post!
- 3 - 4 cups vegan beef broth or veggie broth or water
Wrap Sauce
- 1 cup Hoisin sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 Tbsp sambal
- 2 tsp cornstarch
Dipping Sauce
- 1/4 cup water
- 3 Tbsp Soy Sauce
- 2 Tbsp maple syrup
- 1 Tbsp Rice Vinegar
- 1 Tbsp sriracha
- 1 - 2 tsp Chinese hot mustard
Instructions
- There's a lot of ways to make the vegan meat. You can use dehydrated soy crumbles like the Plant Basics or Soy Curls that I use. You can use Tofu, Mushrooms, Impossible meat, TVP, whatever you want! You'll just need about 1 pound of vegan meat. If rehydrating dried protein you'll need about 3 - 4 cups of vegan chicken broth or veggie broth.
- To make the wrap sauce, simply combine everything in a bowl and whisk thoroughly. Do the same for the dipping sauce.
- To a dry skillet over medium high heat, add in the chopped mushrooms. Let them cook off some of their water and steam for about 4-5 minutes.
- Add in a little oil, and then the rehydrated vegan meat. Stir to combine. Add in the water chestnuts and stir to combine. Cook for 3-4 minutes stirring often.
- Clear a circle in the middle of the pan, add a little oil, and then the minced ginger and garlic. Cook for 1 minute, careful not to burn the garlic. Then stir everything together.
- Add in the wrap sauce and stir to coat everything in the sauce. Cook until the sauce is heated through, about 1-2 minutes. Finish with a dash of sesame oil.
- Remove from heat and scoop into iceberg lettuce leaves. Top with sliced green onions, dip into the dipping sauce and enjoy!
Tried this recipe?Let us know how it was!